The National Mark Cookery Calendar was produced in the 1930’s and considering it is eighty years old, much of it has really stood up well to the passage of time and is as relevant and useful and pertinent as it was when it was written.
However… some of the text seems to have lost something in the transition from 1935 to 2015… I have read this recipe a couple of times and still can’t see why it is an amusing way to present boiled fowl!!
Boiled Fowl with Spinach
- National Mark boiling fowl
- National Mark spinach
- White sauce
- 1 National Mark egg
- butter
- This is a rather amusing way of presenting boiled fowl!
- Cut it up after it has boiled and let the pieces cook for a few minutes in a little butter. Drain them very carefully, lay them in a dish, and pour over them some good white sauce, flavoured and coloured with spinach (boiled and then drained and passed through a hair sieve, if not a cloth
- You could garnish the dish with rounds of hard-boiled egg
Can you see why this would be amusing?
Lois Elsden 
Did you know why there is no recipe on how to cook a three legged chicken?
LikeLiked by 1 person
Perhaps I should create one? Are they chickens from the Isle of man do you think?
LikeLike
There is no recipe for three legged chickens because they are so fast that no one has been able to catch one yet. Gotcha!!!
LikeLiked by 1 person
… except the Heckawees… I hear they are amazingly fast and have many old and traditional ways of cooking said chickens
LikeLike